Recipes for an Antarctic cook
The meat of young shags, seals and penguins makes excellent eating but, in the natural state, it is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days, or in the case of shags for a couple of weeks, before cooking. It is fur...
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Format: | Article in Journal/Newspaper |
Language: | English |
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Cambridge University Press (CUP)
1959
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Online Access: | http://dx.doi.org/10.1017/s0032247400066754 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247400066754 |
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crcambridgeupr:10.1017/s0032247400066754 2024-03-03T08:38:08+00:00 Recipes for an Antarctic cook Cutland, Gerald T. 1959 http://dx.doi.org/10.1017/s0032247400066754 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247400066754 en eng Cambridge University Press (CUP) https://www.cambridge.org/core/terms Polar Record volume 9, issue 63, page 562-569 ISSN 0032-2474 1475-3057 General Earth and Planetary Sciences Ecology Geography, Planning and Development journal-article 1959 crcambridgeupr https://doi.org/10.1017/s0032247400066754 2024-02-08T08:27:05Z The meat of young shags, seals and penguins makes excellent eating but, in the natural state, it is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days, or in the case of shags for a couple of weeks, before cooking. It is further improved by blanching; this consists of putting the meat in cold water, bringing the water to the boil, then removing the meat and washing it. Remove all blubber before cooking. Always use beef suet in cooking these meats. Article in Journal/Newspaper Antarc* Antarctic Polar Record Cambridge University Press Antarctic The Boil ENVELOPE(-57.443,-57.443,-63.496,-63.496) Polar Record 9 63 562 569 |
institution |
Open Polar |
collection |
Cambridge University Press |
op_collection_id |
crcambridgeupr |
language |
English |
topic |
General Earth and Planetary Sciences Ecology Geography, Planning and Development |
spellingShingle |
General Earth and Planetary Sciences Ecology Geography, Planning and Development Cutland, Gerald T. Recipes for an Antarctic cook |
topic_facet |
General Earth and Planetary Sciences Ecology Geography, Planning and Development |
description |
The meat of young shags, seals and penguins makes excellent eating but, in the natural state, it is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days, or in the case of shags for a couple of weeks, before cooking. It is further improved by blanching; this consists of putting the meat in cold water, bringing the water to the boil, then removing the meat and washing it. Remove all blubber before cooking. Always use beef suet in cooking these meats. |
format |
Article in Journal/Newspaper |
author |
Cutland, Gerald T. |
author_facet |
Cutland, Gerald T. |
author_sort |
Cutland, Gerald T. |
title |
Recipes for an Antarctic cook |
title_short |
Recipes for an Antarctic cook |
title_full |
Recipes for an Antarctic cook |
title_fullStr |
Recipes for an Antarctic cook |
title_full_unstemmed |
Recipes for an Antarctic cook |
title_sort |
recipes for an antarctic cook |
publisher |
Cambridge University Press (CUP) |
publishDate |
1959 |
url |
http://dx.doi.org/10.1017/s0032247400066754 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247400066754 |
long_lat |
ENVELOPE(-57.443,-57.443,-63.496,-63.496) |
geographic |
Antarctic The Boil |
geographic_facet |
Antarctic The Boil |
genre |
Antarc* Antarctic Polar Record |
genre_facet |
Antarc* Antarctic Polar Record |
op_source |
Polar Record volume 9, issue 63, page 562-569 ISSN 0032-2474 1475-3057 |
op_rights |
https://www.cambridge.org/core/terms |
op_doi |
https://doi.org/10.1017/s0032247400066754 |
container_title |
Polar Record |
container_volume |
9 |
container_issue |
63 |
container_start_page |
562 |
op_container_end_page |
569 |
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1792504915929595904 |